Sarah's Version of Asian Pork Parcels with Sticky Sauce

I used tofu rather than pork and left the tofu in the sauce for about 1/2 an hour before cooking to give it a little extra flavour.

The sauce smelt really good while cooking but it took much longer to thicken than the recipe suggested.  I simmered it for about 15 minutes but even then it wasn't really sticky and, once it had been cooked, there was quite a lot of liquid in the bottom of the parcel.  I think next time I would cook it longer still.

I also added some red capsicum because I thought some more vegetables were a good idea.

Overall it tasted pretty good and was quick to prepare.